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Butterscotch Potato Chip Cookies

Reviewed: Feb. 24, 2009

These were surprisingly yummy and crunchy. In retrospect, I would have decreased the butter by 1/4 cup, since the chip crumbs were oily and made the cookies come out flatter than I like. Added 2 tsp of vanilla and chocolate chips to the second half of the batch after baking 2 trays.

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One Bowl Brownies

Reviewed: Jan. 11, 2009

Loved em! Followed the recipe as stated and the boys demolished them. Thanks!

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Fried Empanadas

Reviewed: Nov. 13, 2008

Great basic recipe, but keep in mind the ingredients are all pretty mild. A pinch of salt is a little too little for our taste. Spiced up to personal taste and these are yummy!

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Apple Pecan Cobbler

Reviewed: Oct. 19, 2008

Simple recipe, delivers on taste, texture and smell... a hit with everyone here. Of course, I doubled it, (I double everything with 4 guys to feed) Subbed some brown sugar and and added a dash of vanilla. Very good!

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Pumpkin Bread II

Reviewed: Oct. 5, 2008

This recipe is a winner. I doubled it, added 1/2 cup brown sugar and a splash (2 tsp) of vanilla. It made 2 loaves, a bundt ring and 12 muffins. Definitely a keeper! Thanks!

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Gelatin Divinity

Reviewed: Sep. 21, 2008

I'm giving this 5 stars for ease of preparation and texture, but know that it will taste like jello since you are using gelatin to flavor it. I made a double batch of cherry and had a blast whipping it up and prying it out of the bowl. I used a dry wooden spatula to spread it better in the pan (I used 2 cookie sheets) once it set slightly. The next time I made a batch of cherry, I put several drops of peppermint oil in the boiling sugar mixture. As far as cutting and packaging this candy, I've cut into squares and I've also handrolled small tubes using confectioner sugar coated hands.

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Divinity

Reviewed: Sep. 6, 2008

This is a great 'softer" version. With Divinity, it all depends on what you expect the end result to be. Do you like a moist, chewy candy? Or are you looking for a crisp, airy candy? Adding half the sugar mixture to egg whites, then returning the rest to the heat and increasing it's temperature before also adding that does help with the crispness. A big hint also is Don't underbeat divinity.. some may take 15 to 20 minutes or even more.

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Cheddar Pennies

Reviewed: Dec. 2, 2005

GREAT BASIC RECIPE, JUST A FEW CLARYFICATIONS NEEDED... You may be wondering if the cheddar cheese should be melted or grated or chunked... well, I've tried it all 3 ways... grated is fine, just increase the butter by 1/2 cup and increase the salt by 1/2 teaspoon, at least. You can tweek this recipe as you please as far as pepper, garlic salt, add'l seasonings, etc., add hot water or more melted butter to make it pliable. I've done this cutting it, like it reads, and also, by rolling balls and crushing them with a glass to flatten. The skys the limit as far as flavorings... I perfected this to use in my Christmas Baskets this year. In a vaccuumed package, these crackers will last a month or more... don't be afraid to wet the dough, until your comfortable with it, thats the key. Happy Snacking!!

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Easy Focaccia

Reviewed: Nov. 5, 2005

FANTASTIC! Fabulous! Love this focaccia! Mixed rosemary and garlic powder in with the dry, for added flavor. Took my time letting it rise and set, my actual total time was 5 hours, (but thats because I had to make the roasted garlic and sweet peppers to go with it!) This one's a winner!

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1 user found this review helpful